1 pkg. yellow cake mix
2 tbsp. oil
2 pkgs. (8 oz. each) softened cream cheese
4 eggs
1/2 c. sugar
1 1/2 c. milk
3 tsp. vanilla
3 tbsp. lemon juice (or Real Lemon)
1 can (1 lb. 5 oz.) cherry pie filling

Preheat oven to 300 degrees. Reserve 1 cup of dry cake mix.

In large mixing bowl, combine remaining cake mix, 1 egg and oil. (Mixture will be crumbly.) Press crust mix evenly into bottom and 3/4 way up the sides of a greased 13x9x2 inch cake pan.

In same bowl, blend cream cheese, sugar; add eggs and the 1 cup reserved cake mix. Beat 1 minute at medium speed. At low speed slowly add milk and flavorings. Mix until smooth.

Pour into crust. Bake 300 degrees for 45 to 55 minutes until center is firm. When cool top with pie filling. Chill before serving. Store in refrigerator. You can freeze, cover with foil or cover. Can be baked in 2 (9 inch) pans, 40 to 50 minutes.